If you are craving a dish that bursts with bold flavors and a lovely balance of sweet, savory, and a touch of heat, then this Mongolian Meatballs Recipe is going to become your new favorite. These meatballs are tender and juicy on the inside with a caramelized, slightly sticky glaze that clings deliciously to every bite. They bring together simple ingredients that pack a punch, making an inviting meal perfect for sharing with friends or enjoying solo when you want a comforting dinner that feels special yet effortless. Once you dive into this Mongolian Meatballs Recipe, you’ll see why it’s a winner on any night of the week.
Ingredients You’ll Need
The magic behind this Mongolian Meatballs Recipe lies in its straightforward, well-balanced ingredients. Each plays a crucial role, whether it’s building the perfect meatball texture or creating a sauce that’s savory, sweet, and addictive. Here’s what you’ll need to gather before you start cooking this favorite.
- Ground beef: The juicy base that keeps the meatballs tender and flavorful.
- Shaoxing wine (or dry sherry): Adds an authentic depth and slight sweetness to the meat mixture.
- Soy sauce: Brings savory umami richness both in the meatballs and the sauce.
- Chili flakes: Gives a gentle kick without overpowering the other flavors.
- Brown sugar: Sweetens and balances the salty components perfectly.
- Garlic, grated: Offers pungent warmth and aroma throughout the dish.
- Ginger, grated: Adds a fresh, slightly peppery zing essential in Mongolian cooking.
- Breadcrumbs: Helps bind the meatballs while keeping them light and springy.
- Egg: Acts as the glue that holds everything together.
- Green onions, chopped: Infuses a mild onion flavor and color into the meatballs.
- Water: Included in the sauce for perfect consistency.
- Cornstarch: Thickens the sauce to a glossy, clingy finish.
- Canola oil: For cooking the meatballs to crispy, golden perfection.
- Extra green onion slices: For garnish, lending freshness and a pop of color.
How to Make Mongolian Meatballs Recipe
Step 1: Prepare the Meatball Mixture
Start by combining the ground beef with Shaoxing wine, soy sauce, chili flakes, brown sugar, grated garlic, and grated ginger in a medium bowl. Mix everything with your hands or a spoon until the mixture feels sticky and has a slight bounce to it. This tells you the ingredients are melding nicely. Next, add in the breadcrumbs, egg, and chopped green onions, folding them in until everything is fully incorporated and evenly combined.
Step 2: Shape the Meatballs
With your hands lightly greased with a bit of oil to prevent sticking, shape the meat mixture into 24 heaping tablespoon-sized meatballs. Taking this extra step to lightly oil your palms makes shaping much easier and helps the meatballs hold their form during cooking.
Step 3: Prepare the Sauce and Slurry
In one bowl, mix the sauce ingredients thoroughly until the sugar fully dissolves. In a separate small bowl, combine the cornstarch and water to create the slurry, which will give your sauce that irresistible thick and glossy finish.
Step 4: Brown the Meatballs
Heat a large skillet over medium-high heat and add one teaspoon of canola oil. When the pan is hot, place the meatballs in, ensuring they have space between them. Let them cook undisturbed until the bottom is beautifully browned, then gently flip them 2 to 3 times, browning most sides evenly. Achieving a golden crust adds fantastic texture and flavor to the meatballs.
Step 5: Incorporate the Sauce
Reduce the heat to medium, push the meatballs to one side of the pan, and carefully remove any excess fat with a spoon or paper towel. Pour your pre-mixed sauce into the skillet, then gently stir the meatballs so they get fully coated. Let them cook for about 2 minutes, allowing the flavors to infuse beautifully.
Step 6: Thicken the Sauce
Lower the heat to medium-low. Stir the slurry so the cornstarch dissolves completely, then carefully swirl it into the pan. Stir immediately and continue cooking until the sauce thickens into that perfect luscious glaze. Once it reaches the right consistency, take the pan off the heat to prevent over-thickening.
Step 7: Garnish and Serve
Finishing touches count! Sprinkle the meatballs with sliced green onions for a fresh bite and vibrant color. Serve these warm, ideally over steamed rice, which soaks up all the amazing sauce.
How to Serve Mongolian Meatballs Recipe
Garnishes
Besides the classic sliced green onions, consider a sprinkle of toasted sesame seeds or a handful of freshly chopped cilantro to add an herbal brightness. These little additions elevate the look and the flavor profile wonderfully.
Side Dishes
Serve these Mongolian Meatballs Recipe masterpieces alongside fluffy steamed jasmine rice or brown rice to soak up the scrumptious sauce. You could also add simple stir-fried vegetables like bok choy, snap peas, or broccoli to add fresh crunch and balance to the meal.
Creative Ways to Present
For a party or casual gathering, place the meatballs on a platter with toothpicks for easy eating. Another fun idea is to serve them over a bed of soba noodles or alongside crisp lettuce leaves, which guests can use to wrap the meatballs for a fresh, hand-held delight.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (though these meatballs rarely stick around for long), store them in an airtight container in the refrigerator. They’ll stay fresh and tasty for up to 3 days, making for a quick and satisfying meal the next day.
Freezing
Want to keep these Mongolian Meatballs Recipe treasures for longer? Freeze the cooked meatballs in a single layer on a baking sheet first, then transfer them to a freezer-safe bag or container. They can be frozen for up to 3 months, ready to reheat whenever you need a flavor-packed bite.
Reheating
For best results, gently reheat the meatballs in a skillet over medium-low heat, adding a splash of water or broth to refresh the sauce. Microwaving works too but can dry them out slightly. Slow reheating helps keep the meat moist and sauce velvety.
FAQs
Can I substitute the ground beef for another protein?
Absolutely! Ground pork, turkey, or chicken can work well, though beef tends to give the richest flavor and juiciest texture. Just remember that leaner meats may need a touch more oil or binding agents to keep them moist.
Is Shaoxing wine necessary?
Shaoxing wine adds an authentic depth, but if you don’t have it, dry sherry is a terrific substitute. If you want to keep it alcohol-free, a splash of broth with a bit of vinegar can mimic the flavor foundation, although it won’t be exactly the same.
How spicy are these meatballs?
The recipe calls for chili flakes, which add a gentle warmth that complements the sweetness and saltiness of the sauce. You can adjust the amount based on your heat preference or omit them entirely for a milder dish.
Can I make meatballs ahead of time?
Yes! You can mix and shape the meatballs a day ahead and keep them covered in the fridge. Just cook them fresh the next day for the best texture and flavor.
What’s the best way to get a glossy, thick sauce?
The key is the slurry made from cornstarch and water, added at the end to thicken the sauce. Stir it in gently and allow it to bubble up slightly; this will give your Mongolian Meatballs Recipe that irresistible shine and clinginess.
Final Thoughts
This Mongolian Meatballs Recipe truly feels like a culinary hug in every bite. Whether you’re cooking for a busy weeknight or entertaining friends, these meatballs deliver big on flavor with surprisingly simple ingredients and straightforward steps. I hope you enjoy making and sharing this dish as much as I do—it’s become a beloved staple in my kitchen, and I know it can be in yours too!
Print
Mongolian Meatballs Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 24 meatballs (serves 6-8)
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
Description
These Mongolian Meatballs are a flavorful twist on classic meatballs, featuring a savory-sweet sauce made with soy sauce, garlic, ginger, and Shaoxing wine. Perfectly pan-fried to golden brown and simmered in a thickened sauce, they make an excellent main dish served over steamed rice. This recipe yields 24 tender and juicy meatballs that balance spicy, sweet, and umami flavors in every bite.
Ingredients
Meatballs
- 1 lb (450 g) ground beef
- 2 tbsp Shaoxing wine (or dry sherry)
- 1 tbsp soy sauce
- 1 tsp chili flakes
- 1/4 tsp brown sugar
- 2 cloves garlic, grated
- 1 tsp grated ginger
- 1/2 cup breadcrumbs
- 1 egg
- 4 green onions, chopped
Sauce
- 1/4 cup brown sugar
- 1/4 cup soy sauce
- 1/3 cup water
- 4 cloves garlic, grated
- 2 tsp ginger, grated
Slurry
- 1 tsp cornstarch
- 2 tsp water
Cooking
- 1 tsp canola oil
- 1 green onion, sliced (for garnish)
Instructions
- Prepare Meatball Mixture: In a medium bowl, combine ground beef, Shaoxing wine, soy sauce, chili flakes, brown sugar, grated garlic, and grated ginger. Mix until the mixture feels sticky and slightly bouncy. Then add breadcrumbs, egg, and chopped green onions, mixing until everything is fully incorporated.
- Shape Meatballs: Form the mixture into 24 heaping tablespoon-sized meatballs using your hands. To prevent sticking, lightly grease your palms with oil before shaping each meatball.
- Make Sauce and Slurry: In a small bowl, combine brown sugar, soy sauce, water, grated garlic, and grated ginger, stirring until sugar dissolves completely. In another bowl, mix the cornstarch and water thoroughly to make a slurry.
- Cook Meatballs: Heat a large skillet over medium-high heat and add 1 teaspoon of canola oil. Once hot, add the meatballs carefully, leaving some space between them. Cook without moving for a few minutes until the bottoms brown. Flip the meatballs 2-3 times to brown most sides evenly.
- Add Sauce to Meatballs: Reduce heat to medium. Push meatballs to one side of the skillet and remove excess fat using a spoon or paper towel. Pour the prepared sauce into the skillet, stirring gently to coat all the meatballs. Cook for 2 minutes to allow flavors to meld.
- Thicken Sauce: Lower heat to medium-low. Stir the cornstarch slurry again to ensure it’s mixed, then swirl it into the skillet. Stir immediately so the sauce thickens evenly. Once thickened, remove the skillet from heat.
- Garnish and Serve: Sprinkle sliced green onions over the meatballs for garnish. Serve hot over steamed rice for a hearty and complete meal.
Notes
- For a gluten-free option, substitute soy sauce with tamari and use gluten-free breadcrumbs.
- You can adjust the chili flakes quantity to control the spiciness.
- Make sure not to overcrowd the skillet to allow proper browning of meatballs.
- If you don’t have Shaoxing wine, dry sherry is a suitable substitute.
- Leftover meatballs can be refrigerated for up to 3 days and reheated gently on the stovetop.
